Jalapeño-Chocolate Sorbet

They say variety is the spice of life.

This old adage rings true to me. But sometimes I get a little too comfortable with my routine and habits. And that extends to ice cream. Eighty percent of the time, you’ll find me eating mint-chocolate chip, caramel or vanilla (with sprinkles) ice cream at home. When I serve myself a bowl, I like knowing that I’ll enjoy it. Nothing is worse than a disappointing ice-cream flavor. But nothing is more exciting than discovering a new flavor that I actually love. It’s a balancing act that requires an open mind.

So in the spirit of variety, I listened when K requested that I develop an ice-cream recipe inspired by one of his favorite foods: jalapeños.

K wants jalapeños on anything and everything. Eggs in the morning. Sandwiches at lunchtime. With a side of jalapeño chips from Tim’s Cascade. And don’t even get me started on dinner! When we make pizza at home, he seriously covers every square inch with jalapeño slices. It’s a wonder the guy doesn’t have an ulcer.

Me? I’m a cautious jalapeño connoisseur. When applied in the right amount, jalapeños can instantly add oomph to salsa, chili, stir-fry, or a quesadilla. But there’s a fine line between “yum” and “my mouth is on fire” when dealing with these little buggers. And jalapeños in ice cream? Um… not sure about that. They’re not exactly a traditional dessert mix-in. But perhaps that’s the point?

Last weekend, we invited two of our closest friends over for dinner. I wanted to make some ice cream (these guests appreciate a good dessert), so I finally decided to entertain K’s request.

I decided to use jalapeños with chocolate when I remembered the Mexican Chocolate I enjoyed at Little Man in Denver, Colorado. The heat from that ice cream came from cayenne powder and a hint of cinnamon. Could jalapeños work, too?

The base of this ice cream was inspired by a David Lebovitz recipe for chocolate sorbet. I’d saved it on my Pinterest page and was happy for an excuse to try it. And because it doesn’t use any milk or cream, this recipe could be suitable for those avoiding lactose.

So this recipe meshes two new elements. Hot peppers and a dairy-free chocolate sorbet. Who knew how it would turn out?

In a medium saucepan, whisk 1 1/2 cups of the water, the sugar, cocoa powder and salt together. Bring to a boil whisking frequently. Let it boil for 45 seconds or so, whisking continuously.

Remove saucepan from heat. Whisk in chocolate until melted, then stir in vanilla extract, the remaining 3/4 cup water, and the sliced jalapeños. Pour the mixture into the blender and blend on a low setting for 30 seconds and then for 15 seconds on a high setting. Chill the mixture in the fridge (should take 2-4 hours).

Pour chilled mixture into ice cream maker and freeze per the manufacturer’s directions. If you’re using a Cuisinart, this means 1) turn on your machine, 2) slowly pour mixture in, and 3) let the thing churn for 15 to 20 minutes.

Serve immediately or, if a firmer consistency is desired, transfer to an airtight container and freeze until firm.

The verdict? K is convinced that this sorbet is the best ice cream or sorbet I’ve ever made – or will ever make. And I, too, was surprised by just how creamy, rich and interesting this concoction was. The cool, refined sweetness of the cocoa and dark chocolate was perfectly balanced with the deep, spicy heat of the jalapeños. And even though this recipe contains no cream, milk or eggs, it was rich, creamy and voluminous. The texture was closer to frozen chocolate mousse than to a traditional sorbet. This recipe got rave reviews from everyone around the table (they practically licked their bowls clean). It will definitely be part of the normal rotation around here. Heck, it might become another routine. And if you’re looking for an easy ice-cream recipe that’s sure to impress, this one’s for you.